Fudgy, rich and chewy with a shiny, crackle top... these really are everything you could ever want from a brownie!
They are so chocolaty and after testing this recipe over and over again, I've finally cracked the crackle top (excuse the pun! )
120 ml aquafaba (liquid from a can of chickpeas)
1 cup coconut sugar, or organic cane sugar
170g dark chocolate, roughly chopped
½ cup dairy free butter
1 cup all-purpose flour
1/2 cup vegan dark choc protein
40g cocoa powder
1 teaspoon fine sea salt
1 tablespoon pure vanilla extract
85g chocolate chips, or finely chopped dark chocolate
Line a square metal baking pan with baking paper.
Preheat the oven to 170.
Sift the flour and cocoa powder together in a medium bowl.
Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened and fluffy. Add in the vanilla.
Melt the dark chocolate with the butter.
Pour the warm butter-chocolate into the aquafaba-sugar mixture and fold together with a silicone spatula.
Add the flour-cocoa mixture to the wet ingredients and gently fold in until just combined.
Fold in the chocolate chips. Pour the batter into the lined pan and smooth out the surface with the spatula.
Bake the brownies in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs.
Transfer the brownies to a wire rack to cool for 30 minutes.
Allow to cool for a further 20 to 30 minutes before slicing.